Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup oksusu cha (roasted corn tea) powder
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, oksusu cha powder, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Spoon the batter into the muffin liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
5. Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 209
Fat: 9g
Saturated Fat: 5g
Cholesterol: 53mg
Sodium: 259mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 12g
Protein: 4g
Substitutions for ingredients:
- Oksusu cha powder can be substituted with matcha powder or any other tea powder.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
Variations:
- Add 1/2 cup of chocolate chips or chopped nuts to the batter for added texture and flavor.
- Top each muffin with a streusel topping made of flour, sugar, and butter before baking.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Tips and tricks:
- Be sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Do not overmix the batter as it can result in tough muffins.
- Let the melted butter cool before adding it to the wet ingredients to prevent the eggs from cooking.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the muffins in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-7 minutes.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar or a dollop of whipped cream.
Garnishes:
Garnish each muffin with a sprinkle of oksusu cha powder or a drizzle of honey.
Pairings:
Pair the muffins with a cup of oksusu cha or any other tea of your choice.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
- If the muffins are not rising properly, check the expiration date of the baking powder and baking soda.
Food safety advice:
Be sure to wash your hands and all utensils before and after handling food. Store the muffins properly to prevent foodborne illness.
Food history:
Oksusu cha, also known as corn tea, is a popular Korean tea made from roasted corn kernels. It is often served as a refreshing drink during the summer months.
Flavor profiles:
The oksusu cha powder adds a nutty and slightly sweet flavor to the muffins, while the buttermilk and vanilla extract add a subtle tang and sweetness.
Serving suggestions:
Serve the muffins for breakfast, as a snack, or as a dessert.
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Region: Korean